Veggie Pot Pie

Adapted from FamilyFun Magazine

Ingredients:

for the filling

1 large baking potato, peeled and cut into 1/2" dice

3 cups of frozen peas and carrots

1/2 cup each broccoli and cauliflower florets, diced butternut squash, frozen corn (or whatever else you have in your freezer/crisper)

3 1/2 tablespoons unsalter butter

1 large onion, quartered and thinly sliced

3 tablespoons of flour

1 1/2 cups warmed vegetable broth (can use bouillon)

1 cup milk

1/2 teaspoon salt

1/2 teaspoon celery seed

1/4 teaspoon pepper

1 teaspoon thyme

1/3 cup grated parmesan and romano

For the topping:

3/4 cup yellow cornmeal

1 tablespoon sugar

1 1/2 teaspoons baking powder

1/2 cup milk

1 large egg, beaten

1 tablespoon oil

1/2 teaspoon salt

Instructions:

1. Heat the oven to 400º. Place the potato, carrots, peas, broccoli, corn, and squash in

a medium-size pot and fill it with enough water to cover the vegetables plus one

inch. Lightly salt the water, bring it to a boil, then allow the vegetables to continue

boiling for 4 minutes. Drain and rinse the vegetables with cold water and set them

2. Melt the butter over medium heat in a large, deep skillet or Dutch oven. Add the

onion and mushrooms and sauté them, stirring often, until they're soft, about 4

minutes. Stir in the flour and cook the mixture, stirring nonstop, another 30 seconds.

Add the vegetable broth, milk, salt, pepper, thyme, and celery seed and continue to

stir until the sauce thickens, about 4 minutes.

3. Add the vegetables to the sauce and stir well. Add more salt and pepper, if desired,

then stir in the Parmesan and bring the filling to a simmer. Thin it with water if its

consistency is thicker than potato soup. Transfer the filling to a casserole dish.

4. Make the corn bread topping. In a medium-size bowl, whisk together the cornmeal,

sugar, baking powder, and salt. Add the milk, egg, and oil and stir until evenly

blended. Spread the batter over the filling. Bake the cobbler until the top is golden

brown and the sides are bubbly, about 25 minutes. Allow it to cool slightly before

serving.

Serves 8.

Waste not, want not French Toast

I'm becoming a martinet about wasted food. Did you know that according to the USDA, Americans throw out about 20% of the food we buy? I know we throw out way too much food in my house. Part of it is that I simply have no sense of portion sizes and always put too much food on my son's plates in the hope that they'll eat it. I don't know why more is better in these obese times, but there you have it. The other part of it is that after 10+ years living in the suburbs, I still can't manage this once a week shopping efficiently. I always buy too much of one thing and run out of another. By the end of the week, for example, I have various heels of stale bread sitting in my bread drawer. Usually, I end up chucking them, but today I was on a mission to reduce food waste in this house. So, here's what I cobbled together from the internet and my head. We'll be enjoying this for pre-church breakfast tomorrow, so I'll let you know how it is!

Ingredients:

Enough cubed, stale bread to fill an 11 x 13 pan

1/4 cup butter, melted

1 cup brown sugar w/

1 tsp cinnamon

1/4 tsp nutmeg

2 cups milk

1 tsp vanilla extract

5 eggs

Method:

1. Pour butter into bottom of pan

2. Place half of the cubed bread in the pan, sprinkle with half of the brown sugar/spice mixture.

3. Place the rest of the bread on top.

4. Beat eggs, milk and vanilla together, pour over all the bread.

5. Cover with tin foil, let sit in refrigerator overnight.

6. In the morning, bake, covered, for 30 minutes @ 350. (No need to pre-heat oven.) Uncover pan and bake for another 10 minutes until browned and set.

Vegetable Korma

From "Cooking Light" March 2011

Ingredients:

1 tbsp butter

1 tbsp olive oil

1 cup onion, chopped

1 tbsp ginger, minced and peeled

3 garlic cloves, minced

1 tbsp tomato paste

1 1/2 tsp cumin, ground

1/2 tsp red pepper, ground

1/4 tsp turmeric, ground

1/8 tsp cinnamon, ground

1 cup frozen edamame

1 large baking potato, peeled and diced

1 cup vegetable broth

1 tsp all-purpose flour

13.5 oz can light coconut milk

3 cups cauliflower florets

Method:

1. Melt butter in saucepan with olive oil. Add onion, saute for 2 minutes. Add ginger and garlic, saute for 30 seconds stirring constantly. Stir in tomato paste and spices, saute for about a minute, stirring frequently.

2. Combine vegetable broth, flour and coconut milk -- whisk until smooth. Add mixture to pan and bring to a boil. Lower heat and simmer for about 8 minutes, stirring frequently.

3. Stir in cauliflower and edamame, simmer until the vegetables are tender.

Serve over white rice.